In the spirit of a Japanese ponzu, this tart, salty sauce packs a puckersome punch with a hint of heat.


YIELD
1 cup

TIME
Cook: 5 min


INGREDIENTS
  • 1/3 cup soy sauce
  • 3 Tbsp. seasoned rice vinegar
  • 3 Tbsp. orange juice
  • 2 tsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Shichimi Togarashi "Seven Spice"
  • 2 tsp. honey

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates - Vegan: Use agave nectar instead of honey. Gluten-Free: Substitute tamari for soy-sauce.



DIRECTIONS

Combine all ingredients in a small saucepan and bring to a simmer over medium-low heat. Once simmering, remove from heat and cool.



SERVING SUGGESTIONS

Serve with Everything Salmon Grain Bowl or any Asian-inspired dish.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

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